Future of Food: Diners will expect an influx of ‘new’
According to a study by the National Restaurant Association, 76 percent of consumers are open to trying new dishes, with 56 percent open to doing so occasionally and 20 percent saying they “really enjoy trying new dishes.”
That’s a lot of sisig and nkatenkwan.
Sisig is a Filipino dish of braised, sizzling pork, and nkatenkwan is a chicken-and-peanut stew from Ghana, in West Africa. They represent cuisines that we don’t often see in the U.S., but that may become more popular as adventurous consumers seek new flavors — and prove to their Instagram followers that they tried something before any